Between 2000 and 2014 every pipi that was sold as food was simply put in a foam esky and shipped off to market. Sometimes fish markets and restaurants would re-tank the pipis, but in most cases the pipis were simply displayed loose, waiting for someone to buy them. This invariably meant the pipis would ‘gape’, making them look like they were dying, even though in truth they were still perfectly safe to eat.
Never being afraid to pinch someone else’s good idea, Goolwa PipiCo looked to the mussel industry who had been packing their product into MAP for years. Armed with a research budget from FRDC, we did the scientific validation work required to test how we could enjoy the same product benefits the mussel industry was experiencing with its product.
After three years of development, Goolwa PipiCo launched its first MAP product is 2014. In simple terms, the MAP process injects a tiny dose highly oxygenated air into a pack of pipis effectively giving them something to breathe whilst they await your purchase!
The MAP packaging allows us to extend the shelf life of a live pipi from 5 to 10 days, without any ‘gaping’ of the product. Today, over a third of Goolwa PipiCo’s product are sold in a MAP bag, to both food service and at a retail level. We expect this trend to continue along with other new lines we are currently developing including ‘cooked in bag’ and a new sashimi product that is developed with High Pressure Processing technology.